Use of erythritol and D-tagatose in zero- or low-calorie beverages

ABSTRACT

A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.

This application is a divisional of U.S. Ser. No. 10/127,455, filed Apr.23, 2002, now U.S. Pat. No. 7,579,032 which application is acontinuation-in-part of U.S. application Ser. No. 09/845,281, filed May1, 2001, and claims the benefit of U.S. Provisional Application No.60/334,770, filed Oct. 31, 2001, expired, the disclosures of which areincorporated by reference in their entireties.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to the use of a combination of a sugar alcoholand D-tagatose in a variety of zero- or low-calorie beverages and foodproducts. This invention particularly relates to a method of improvingthe taste of zero- or low-calorie beverages and food products, i.e.,achieving a taste similar to that of a full-calorie beverage or foodproduct, by including a blend of non-nutritive sweeteners, a sugaralcohol and D-tagatose in a zero- or low-calorie beverage or foodproduct. This invention also particularly relates to the use of acombination of a sugar alcohol and D-tagatose to achieve a high qualityzero- or low-calorie frozen carbonated beverage. This invention furtherrelates to beverages and food products which include both a sugaralcohol and D-tagatose.

2. Related Background Art

Zero- or low-calorie beverages and food products are very popular. Suchdiet products typically contain, singularly or in blends, non-nutritivesweeteners such as aspartame, acesulfame-K, saccharin, sucralose andcyclamate. While consumers do not have to worry about calories,non-nutritive sweeteners are known to impart a taste different from thatof full-calorie counterparts. So-called “diet taste” is commonlydescribed as slow onset but lingering sweetness accompanied with abitter and/or metallic undesirable aftertaste and a watery mouthfeel.Due to the greatly reduced sugar solid content, diet drinks also lackthe body and/or thickness perception associated with full-caloriedrinks. G. R. Shore, et al., “Taste and Mouthfeel in Low Calorie SoftDrinks”, Contribution of Low- and Non-Volatile Materials to the Flavorof Foods, W. Pickenhagen, ed., Allured Publishing Corp., pp. 119-123(1996).

Zero- or low-calorie beverages and food products with tastes similar tothose of full-calorie products are very desirable and have been soughtafter for quite some time. Currently, however, methods of improvingtaste have fallen short of achieving a taste similar to full-calorieproducts.

One option is to blend non-nutritive sweeteners. Many blends (e.g.,aspartame and acesulfame-K) impart a higher degree of sweetness thanindividual sweeteners on an equal concentration basis. This synergisticeffect results in sparing the amount of sweetener used in a givenapplication and is therefore referred to as quantitative synergy.Blending also causes another kind of synergy, referred to as qualitativesynergy, because the taste quality of the blend often is more roundedand of less bitter/metallic off-taste.

The beverage industry has taken advantage of these synergies andmarketed many diet colas containing sweetener blends. “Blending theTaste Sensation”, Liquid Foods Int'l., vol. 3, no. 1, p. 31 (1999). Forexample, PepsiONE® (aspartame/acesulfame-K), Coke Light®(aspartame/acesulfame-K or sodium cyclamate/acesulfame-K/aspartame) andDiet Rite Cola® (sucralose/acesulfame-K) all contain sweetener blends.Sweetener blending can also enhance the shelf-life of diet cola,especially in cases where aspartame is used as a key sweetener. Forexample, most soda fountain diet colas in the United States containaspartame, acesulfame-K, and sodium saccharin. When aspartame degrades,the other two stable sweeteners maintain a certain degree of sweettaste.

Another option is to include flavor enhancing additives. A myriad ofsuch flavor enhancing additives have been identified to date. U.S. Pat.Nos. 4,902,525 and 6,066,345, JPA 7-274829 and EP 0 759 273 relate tothe addition of erythritol to beverages for purposes of flavorenhancement. Additionally, D-tagatose is known to produce improvedflavor and mouthfeel at low doses with combinations of intensesweeteners.

Efforts in the beverage industry in the United States and abroad haveproduced taste-improved diet products. To date, however, there is simplyno effective method of significantly improving the taste of zero- orlow-calorie beverages and food products, i.e., achieving a taste similaror identical to that of full-calorie beverages and food products.

In addition, further problems arise when attempting to achieve zero- orlow-calorie frozen carbonated beverages (FCBs), which are semi-frozencarbonated drinks dispensed from a FCB dispenser. Such beverages requirebulk solutes to stabilize small ice crystals and to trap carbon dioxidefor a good taste and a smooth texture. The most commonly employed bulksolute is sugar. However, sugar is caloric and is therefore not suitablefor the formulation of zero- or low-calorie FCBs. Sugar alcohols, whichare known to mimic the bulk properties of ordinary sugars and have fewercalories, also are less sweet and most have undesirable gastrointestinaleffects when ingested at comparable levels to sugars. Thus, making dietFCBs has been very difficult due to the need for both bulk solutes andzero or low calories.

SUMMARY OF THE INVENTION

This invention is directed to a method of improving the taste of a dietbeverage comprising the step of including in the diet beverage (a) atleast one and preferably a blend of non-nutritive sweeteners, (b) asugar alcohol and (c) D-tagatose. According to certain preferredembodiments of the present invention, the beverage is a soft drink suchas a cola or lemon-lime soft drink, a fountain beverage, a frozenready-to-drink beverage, a coffee beverage, a tea beverage, a powderedsoft drink, a liquid concentrate, a flavored water, enhanced water, afruit juice or a fruit juice flavored drink, a sport drink or analcoholic drink.

The present invention is also directed to a method of improving thetaste of a diet food product comprising the step of including in thediet food product (a) at least one and preferably a blend ofnon-nutritive sweeteners, (b) a sugar alcohol and (c) D-tagatose.According to certain preferred embodiments of the present invention, thefood product is a confection, dairy product, gelatin, pudding, cake mix,cereal or cereal-based product or baked good.

This invention is further directed to a method of making a diet frozencarbonated beverage comprising the step of combining (a) at least oneand preferably a blend of non-nutritive sweeteners, (b) a sugar alcoholand (c) D-tagatose. Additionally, the invention is directed to a dietfrozen carbonated beverage comprising (a) at least one and preferably ablend of non-nutritive sweeteners, (b) a sugar alcohol and (c)D-tagatose.

According to certain preferred embodiments of the present invention, thenon-nutritive sweeteners are selected from aspartame, acesulfame salts,saccharins, cyclamates, sucralose, alitame, neotame, steviosides,glycyrrhizin, Lo Han Guo, neohesperidin dihydrochalcone, monatin,monellin, thaumatin, and brazzein, and the sugar alcohol is selectedfrom sorbitol, mannitol, lactitol, maltitol, xylitol, erythritol andcombinations thereof.

The present invention is also directed to diet beverages and foodproducts which include (a) at least one and preferably a blend ofnon-nutritive sweeteners, (b) a sugar alcohol and (c) D-tagatose.

DETAILED DESCRIPTION

As used herein, “taste” refers to a combination of sweetness perception,temporal effects of sweetness perception, i.e., on-set and duration,off-tastes, e.g., bitterness and metallic taste, residual perception(aftertaste) and tactile perception, e.g., body and thickness. As usedherein, “zero-calorie” means having less than 5 calories per serving,e.g., per 8 oz. for beverages. As used herein, “low-calorie” meanshaving less than or equal to 40 calories per serving, e.g., per 8 oz.for beverages. As used herein, “diet” refers to either “zero-calorie” or“low-calorie”. What is more, “reduced calorie” means having a reducednumber of calories as compared with a full-calorie counterpart; moreparticularly, “reduced calorie” typically means having at least a 25%reduction in calories per serving, e.g., per 8 oz. for beverages.

The present invention is first directed to a method of improving thetaste of diet beverages and food products. According to the presentinvention, it is possible to achieve a diet beverage or food productwith a taste that is substantially similar or identical to that of afull-calorie beverage or food product. As a result of the presentinventive method and, in particular, the combination of sweetener orsweetener blend, sugar alcohol and D-tagatose, overall sweetness,aftertaste duration, mouthfeel and sucrose-like quality of diet foodsand beverages are unexpectedly and advantageously improved.

According to the first embodiment of the present invention, the taste ofa diet beverage is improved by including in the beverage (a) at leastone non-nutritive sweetener, (b) a sugar alcohol and (c) D-tagatose.Beverages include, without limitation, carbonated soft drinks, fountainbeverages, frozen ready-to-drink beverages, coffee beverages, teabeverages, powdered soft drinks, as well as liquid concentrates,flavored waters, enhanced waters, fruit juice and fruit juice flavoreddrinks, sport drinks and alcoholic products. The beverage may becarbonated or noncarbonated. In a preferred embodiment of the presentinvention, the beverage is a carbonated cola-flavored soft drink or afrozen carbonated beverage (FCB).

While it is believed that the combination of a single non-nutritivesweetener, a sugar alcohol and D-tagatose would lead to improved taste,it is also believed that the improvement is much more pronounced whenusing a blend of non-nutritive sweeteners. Therefore, a preferredembodiment of the present invention is directed to a method in which ablend of non-nutritive sweeteners is employed. The blend ofnon-nutritive sweeteners lends qualitative synergy to the taste of alow-calorie beverage in which it is included. Any blend of non-nutritivesweeteners can be employed in the present invention; two-, three-, four-and five-way blends of non-nutritive sweeteners are preferred.

Non-nutritive sweeteners suitable for use in the present inventioninclude, without limitation, aspartame, acesulfame salts such asacesulfame-K, saccharins (e.g., sodium and calcium salts), cyclamates(e.g., sodium and calcium salts), sucralose, alitame, neotame,steviosides, glycyrrhizin, Lo Han Guo, neohesperidin dihydrochalcone,monatin, and protein sweeteners such as thaumatin, monellin andbrazzein. Any natural or artificial non-nutritive sweetener can beemployed for present purposes. As used herein, a “non-nutritive”sweetener is one which does not provide significant caloric content intypical usage amounts, i.e., less than about 1 calorie per serving (8oz. for beverages).

Preferred two-way blends include aspartame/acesulfame-K, sodiumsaccharin/sodium cyclamate and sucralose/acesulfame-K. Preferredthree-way blends include aspartame/acesulfame-K/sodium saccharin,aspartame/acesulfame-K/sucralose, aspartame/acesulfame-K/sodiumcyclamate, aspartame/sodium saccharin/sucralose, sucralose/sodiumsaccharin/sodium cyclamate and acesulfame-K/sodium cyclamate/sucralose.Preferred four-way blends include aspartame/acesulfame-K/sodiumsaccharin/sodium cyclamate, acesulfame-K/sodium saccharin/sodiumcyclamate/sucralose, aspartame/acesulfame-K/sodium cyclamate/sucraloseand aspartame/acesulfame-K/sodium saccharin/sucralose. Preferredfive-way blends include aspartame/acesulfame-K/sodium saccharin/sodiumcyclamate/sucralose.

One of ordinary skill in this art will readily appreciate thatnon-nutritive sweeteners may be combined in various ratios to form anon-nutritive sweetener blend suitable for use in the present invention.Precise ratios of non-nutritive sweeteners depend on the combination ofsweeteners used in a given blend and the desired overall sweetness for agiven application. Appropriate ratios can be readily determined by oneof ordinary skill in this art.

One of ordinary skill in this art will also readily appreciate that theamount of the blend of non-nutritive sweeteners in a finished beveragewill vary depending on a variety of factors such as the desired overallsweetness for a given application. Appropriate amounts can be readilydetermined by one of ordinary skill in this art.

In addition to the non-nutritive sweetener or sweetener blend, a sugaralcohol is included in a diet beverage in order to improve the overalltaste. The use of a sugar alcohol blocks the lingering sweetness and thebitter/metallic aftertaste associated with the use of non-nutritivesweeteners. Sugar alcohols suitable for use in the present inventioninclude, without limitation, sorbitol, mannitol, lactitol, maltitol,xylitol, erythritol and combinations thereof. Typically, the sugaralcohol is included in an amount from about 0.1% to 3.5% of the finishedbeverage by weight. Erythritol, i.e., meso-erythritol, is especiallypreferred for use in the present invention. Typically, erythritol isincluded in an amount from about 0.1% to 3.5% of the finished beverageby weight, preferably from about 0.2% to 2.5% of the finished beverageby weight.

D-tagatose is also included in the diet beverage in order to improve theoverall taste. The use of D-tagatose enhances mouthfeel (also referredto as body, thickness or delocalization of sweetness). D-tagatose isincluded in an amount from about 0.1% to 1.0% of the finished beverageby weight, preferably 0.2% to 0.9% of the finished beverage by weight,and most preferably 0.3% to 0.6% of the finished beverage by weight.

The non-nutritive sweetener or sweetener blend provides no appreciativecaloric content to a diet beverage. Based on the use level of both thesugar alcohol and the D-tagatose in the present invention, use of theseingredients does not have a significant impact on the total caloriccontent of a beverage sweetened as set forth in the present invention.For example, erythritol, a 4-carbon sugar alcohol, which can be obtainedfrom Cerestar (Hammond, Ind.), is reported to generate almost nocalories (0.2 calorie/g). D-tagatose, which can be obtained from ArlaFoods (Union, N.J.), is reported to impart about 1.5 calories/g. Itshould be noted that both erythritol and D-tagatose do impart a certaindegree of sweetness to the overall beverage.

Another embodiment of the present invention is directed to improving thetaste of a diet food product by including in the food product (a) atleast one non-nutritive sweetener, (b) a sugar alcohol and (c)D-tagatose. Again, a preferred embodiment contemplates the use of ablend of non-nutritive sweeteners. Such food products include, withoutlimitation, confections, dairy products, gelatins, puddings, cake mixes,cereals and cereal-based products and baked goods. In a preferredembodiment of the present invention, the food product is a gelatindessert. All of the above discussion related to the inclusion of anon-nutritive sweetener blend, sugar alcohol and D-tagatose in a dietbeverage is applicable to diet food products.

Additional embodiments of the present invention are directed to dietbeverages and food products which include (a) at least one andpreferably a blend of non-nutritive sweeteners, (b) a sugar alcohol and(c) D-tagatosc as set forth above. A preferred embodiment is directed toa diet frozen carbonated beverage (FCB). Yet another embodiment isdirected to a method of making such a FCB.

Another embodiment of the present invention is directed to a sweetenercomposition comprising (a) at least one and preferably a blend ofnon-nutritive sweeteners, (b) a sugar alcohol and (c) D-tagatose as setforth above.

It is possible to include any other ingredients typically used in dietbeverages and food products in appropriate amounts in the diet beveragesand food products of the present invention. For example, in the dietfrozen carbonated beverages of the present invention, it is possible toinclude other ingredients typically found in such beverages. Such otheringredients include, without limitation, acidulants, flavors, solublelow-calorie fibers such as polydextrose, Fibersolg, or arabinogalactan,chitosan, chitin, xanthan, pectin, cellulosics, konjac, gum arabic,modified starch, soy fiber, inulin, inulose, hydrolyzed guar, guar gum,beta-glucan, carageenan, locust bean gum, alginate, polyglycol alginate,foam stabilizing agents such as yucca or yucca/quillaia extracts, saltssuch as sodium, calcium and potassium chlorides, food grade surfactantssuch as monoglycerides, diglycerides, lecithin and fractions thereof,and synthetic surfactants such as Tweens®, Spans®, diacetyltartaricesters, citric acid esters, etc.

It is additionally possible to include in a beverage or food product, acombination of at least one non-nutritive sweetener, a sugar alcohol,D-tagatose and at least one nutritive sweetener in order to achieve goodtasting, diet or reduced calorie beverages or food products. Anynutritive sweetener is suitable for use; as used herein, a “nutritive”sweetener is one which provides significant caloric content in typicalusage amounts, i.e., more than about 1 calorie per serving (8 oz. forbeverages). Such sweeteners include, without limitation, fructose,sucrose, dextrose, maltose, trehalose, rhamnose, corn syrups andfructo-oligosaccharides. All of the above discussion related to theinclusion of a non-nutritive sweetener blend, sugar alcohol andD-tagatose in a diet beverage is applicable to reduced calorie products.

The examples which follow are intended as an illustration of certainpreferred embodiments of the invention, and no limitation of theinvention is implied.

EXAMPLE 1

A 2-liter syrup for use in making a finished cola drink was prepared.The ingredients listed in Table 1 were added in sequence toapproximately 1-1.5 L purified water with stirring.

TABLE 1 ingredient (g) sodium benzoate 2.04 phosphoric acid 4.41caffeine 1.27 citric acid 1.63 cola flavors 38.63 aspartame 1.63acesulfame-K 0.528 sodium saccharin 0.42 sodium cyclamate 4.2 erythritol24.0 D-tagatose 48.0

Purified water was added until the syrup was 2 liters in volume. Then,50 mL portions of the syrup were added respectively to 250 mL portionsof carbonated water, i.e., a five-plus-one “throw”, to obtain finishedcola drinks. The drinks were sealed, shaken several times and aged in atemperature-controlled (90° F.) room. Drinks were pulled at regularintervals and evaluated by a panel of experts in cola taste. Drinks madeaccording to this example were judged as providing a taste extremelyclose to that of a regular or full-calorie cola drink control.

EXAMPLE 2

A 2-liter syrup for use in making a finished cola drink was prepared.The ingredients listed in Table 2 were added in sequence toapproximately 1-1.5 L purified water with stirring.

TABLE 2 ingredient (g) sodium benzoate 2.04 phosphoric acid 4.41caffeine 1.27 citric acid 1.63 cola flavors 38.63 aspartame 2.72acesulfame-K 0.66 sodium saccharin 0.468 erythritol 26.4 D-tagatose 52.8

Purified water was added until the syrup was 2 liters in volume. Then,50 mL portions of the syrup were added respectively to 250 mL portionsof carbonated water, i.e., a five-plus-one “throw”, to obtain finishedcola drinks. The drinks were sealed, shaken several times and aged in atemperature-controlled (90° F.) room. Drinks were pulled at regularintervals and evaluated by a panel of experts in cola taste. Drinks madeaccording to this example were judged as providing a taste extremelyclose to that of a regular or full-calorie cola drink control.

EXAMPLE 3

A 2-liter syrup for use in making a finished cola drink was prepared.The ingredients listed in Table 3 were added in sequence toapproximately 1-1.5 L purified water with stirring.

TABLE 3 ingredient (g) sodium benzoate 2.04 phosphoric acid 4.41caffeine 1.27 citric acid 1.63 cola flavors 38.63 acesulfame-K 1.836sodium cyclamate 4.488 sodium saccharin 0.912 sucralose 0.516 erythritol24.0 D-tagatose 48.0

Purified water was added until the syrup was 2 liters in volume. Then,50 mL portions of the syrup were added respectively to 250 mL portionsof carbonated water, i.e., a five-plus-one “throw”, to obtain finishedcola drinks. The drinks were sealed, shaken several times and aged atroom temperature for 4 weeks. Drinks were evaluated by trainedpanelists. Drinks made according to this example exhibited nostatistical differences as compared to a full-calorie cola with respectto sweetness, mouthfeel and cola flavor.

EXAMPLE 4

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a five-way blend of aspartame/acesulfame-K/sodiumsaccharin/sodium cyclamate/sucralose was used. Sodium saccharin wasincluded in an amount from 30-40 ppm, e.g., 35 ppm, in the finished coladrinks. The ratio of aspartame/acesulfame-K/sodium saccharin/sodiumcyclamate/sucralose, with the amount of sodium saccharin being one, was2.50-3.0:1.0-1.5:1:4.0-8.0:0.3-0.8. Drinks made according to thisexample were judged as providing a taste extremely close to that of aregular or full-calorie cola drink control.

EXAMPLE 5

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a four-way blend of aspartame/acesulfame-K/sodiumsaccharin/sodium cyclamate was used. Sodium saccharin was included in anamount from 30-40 ppm, e.g., 35 ppm, in the finished cola drinks. Theratio of aspartame/acesulfame-K/sodium saccharin/sodium cyclamate, withthe amount of sodium saccharin being one, was3.25-4.25:1.00-1.50:1:8-11. Drinks made according to this example werejudged as providing a taste extremely close to that of a regular orfull-calorie cola drink control.

EXAMPLE 6

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a four-way blend of acesulfame-K/sodium saccharin/sodiumcyclamate/sucralose was used. Sodium saccharin was included in an amountfrom 70-80 ppm, e.g., 75 ppm, in the finished cola drinks. The ratio ofacesulfame-K/sodium saccharin/sodium cyclamate/sucralose, with theamount of sodium saccharin being one, was 1.5-2.5:1:4.0-6.0:0.4-0.8.Drinks made according to this example were judged as providing a tasteextremely close to that of a regular or full-calorie cola drink control.

EXAMPLE 7

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a four-way blend of aspartame/acesulfame-K/sodiumsaccharin/sucralose was used. Sodium saccharin was included in an amountfrom 25-45 ppm, e.g., 35 ppm, in the finished cola drinks. The ratio ofaspartame/acesulfame-K/sodium saccharin/sucralose, with the amount ofsodium saccharin being one, was 3.7-4.1:1.2-1.7:1:0.4-0.8. Drinks madeaccording to this example were judged as providing a taste extremelyclose to that of a regular or full-calorie cola drink control.

EXAMPLE 8

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a three-way blend of aspartame/acesulfame-K/sodium saccharinwas used. Sodium saccharin was included in an amount from 35-45 ppm,e.g., 40 ppm, in the finished cola drinks. The ratio ofaspartame/acesulfame-K/sodium saccharin, with the amount of sodiumsaccharin being one, was 5.25-6.05:1.25-1.55:1. Drinks made according tothis example were judged as providing a taste extremely close to that ofa regular or full-calorie cola drink control.

EXAMPLE 9

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a three-way blend of aspartame/acesulfame-K/sucralose wasused. Sucralose was included in an amount from 45-55 ppm, e.g., 50 ppm,in the finished cola drinks. The ratio ofaspartame/acesulfame-K/sucralose, with the amount of sucralose beingone, was 1.8-2.8:1.2-1.5:1. Drinks made according to this example werejudged as providing a taste extremely close to that of a regular orfull-calorie cola drink control.

EXAMPLE 10

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a three-way blend of aspartame/acesulfame-K/sodium cyclamatewas used. Acesulfame-K was included in an amount from 40-70 ppm, e.g.,55 ppm, in the finished cola drinks. The ratio ofaspartame/acesulfame-K/sodium cyclamate, with the amount of acesulfame-Kbeing one, was 3.5-4.5:1:6.0-8.0. Drinks made according to this examplewere judged as providing a taste extremely close to that of a regular orfull-calorie cola drink control.

EXAMPLE 11

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a three-way blend of acesulfame-K/sodium saccharin/sucralosewas used. Sodium saccharin was included in an amount from 35-75 ppm,e.g., 40 ppm, in the finished cola drinks. The ratio ofacesulfame-K/sodium saccharin/sucralose, with the amount of sodiumsaccharin being one, was 1.0-2.5:1:1.5-2.5. Drinks made according tothis example were judged as providing a taste extremely close to that ofa regular or full-calorie cola drink control.

EXAMPLE 12

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a three-way blend of acesulfame-K/sodium saccharin/sodiumcyclamate was used. Sodium saccharin was included in an amount from45-60 ppm, e.g., 55 ppm, in the finished cola drinks. The ratio ofacesulfame-K/sodium saccharin/sodium cyclamate, with the amount ofsodium saccharin being one, was 1.5-2.5:1:6.0-8.0. Drinks made accordingto this example were judged as providing a taste extremely close to thatof a regular or full-calorie cola drink control.

EXAMPLE 13

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a two-way blend of aspartame/acesulfame-K was used. Aspartamewas included in an amount of about 300 ppm, while acesulfame-K wasincluded in an amount of about 95 ppm in the finished cola drinks.Drinks made according to this example were judged as providing a tasteextremely close to that of a regular or full-calorie cola drink control.

EXAMPLE 14

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a two-way blend of sodium saccharin/sodium cyclamate wasused. Sodium saccharin and sodium cyclamate were included in a ratio ofabout 1:10 in the finished cola drinks. Drinks made according to thisexample were judged as providing a taste extremely close to that of aregular or full-calorie cola drink control.

EXAMPLE 15

Cola drinks were prepared in the same manner as in Example 1 exceptinsofar as a two-way blend of sucralose/acesulfame-K was used. Sucralosewas included in an amount of about 160 ppm, while acesulfame-K wasincluded in an amount of about 122 ppm in the finished cola drinks.Drinks made according to this example were judged as providing a tasteextremely close to that of a regular or full-calorie cola drink control.

COMPARATIVE EXAMPLES 1A-1C

Cola drinks were prepared in the same manner as in Example 1, exceptinsofar as erythritol (1A), D-tagatose (1B), and both erythritol andD-tagatose (1C) were omitted, respectively. Drinks were evaluated by apanel of experts in cola taste. Drinks made according to thesecomparative examples were judged as failing to provide a taste extremelyclose to that of a regular or full-calorie cola drink control, i.e., thedrinks exhibited “diet taste”.

COMPARATIVE EXAMPLES 2A-2C

Cola drinks were prepared in the same manner as in Example 2, exceptinsofar as erythritol (2A), D-tagatose (2B), and both erythritol andD-tagatose (2C) were omitted, respectively. Drinks were evaluated by apanel of experts in cola taste. Drinks made according to thesecomparative examples were judged as failing to provide a taste extremelyclose to that of a regular or full-calorie cola drink control, i.e., thedrinks exhibited “diet taste”.

COMPARATIVE EXAMPLES 3A-3C

Cola drinks were prepared in the same manner as in Example 3, exceptinsofar as crythritol (3A), D-tagatose (3B), and both erythritol andD-tagatose (3C) were omitted, respectively. Drinks were evaluated by apanel of experts in cola taste. Drinks made according to thesecomparative examples were judged as failing to provide a taste extremelyclose to that of a regular or full-calorie cola drink control, i.e., thedrinks exhibited “diet taste”.

EXAMPLE 16

To a gallon of unsweetened Diet Mountain Dew® base, erythritol (2.5% byweight of finished drink) and D-tagatose (0.9% by weight of finisheddrink) were added, and the solution was stirred until completedissolution occurred. Aspartame (400 ppm per finished drink) was thenadded, and again the solution was stirred until complete dissolution.The syrup thus prepared was placed into a frozen carbonated beveragemachine (Cornelius, V3, Wis.) in a 1 plus 5 throw (1 part syrup with 5parts carbonated water). The resulting FCB has good carbon dioxideoverrun, smooth, creamy mouthfeel and great taste. In addition, thesyrup can be successively run through the FCB machine to consistentlyachieve a high quality FCB.

EXAMPLE 17

To a gallon of unsweetened Diet Mountain Dew® base, erythritol (2.5% byweight of finished drink) and D-tagatose (0.9% by weight of finisheddrink) were added, and the solution was stirred until completedissolution occurred. Acesulfame-K (60 ppm per finished drink) andsucralose (60 ppm per finished drink) were then added, and again thesolution was stirred until complete dissolution. The syrup thus preparedwas placed into a frozen carbonated beverage machine (Cornelius, V3,Wis.) in a 1 plus 5 throw (1 part syrup with 5 parts carbonated water).The resulting FCB has good carbon dioxide overrun, smooth, creamymouthfeel and great taste. In addition, the syrup can be successivelyrun through the FCB machine to consistently achieve a high quality FCB.

COMPARATIVE EXAMPLES 4

To a gallon of unsweetened Diet Mountain Dew® base, erythritol (3.4% byweight of finished drink) was added, and the solution was stirred untilcomplete dissolution occurred. Aspartame (400 ppm per finished drink)was then added, and again the solution was stirred until completedissolution. The syrup thus prepared was placed into a frozen carbonatedbeverage machine (Cornelius, V3, Wisconsin) in a 1 plus 5 throw (1 partsyrup with 5 parts carbonated water). The resulting FCB has good carbondioxide overrun, mouthfeel and taste. However, a good quality FCB is notconsistently achieved upon successive run through of the syrup thusprepared; after a second or third run through, the nozzle chamberfreezes and/or other problems arise which prevent FCB from beingdispensed from the FCB machine.

EXAMPLE 18

A frozen carbonated beverage was prepared in the same manner as inExample 17 except insofar as 2.0% fructose based on finished beverageweight was also included in the FCB. Drinks made according to thisexample were judged as providing a taste extremely close to that of aregular or full-calorie FCB control.

Other variations and modifications of this invention will be obvious tothose skilled in this art. This invention is not to be limited except asset forth in the following claims.

1. A diet or reduced-calorie beverage comprising (a) a two-, three-,four- or five-way blend of non-nutritive sweeteners, (b) about 0.1% toabout 3.5% erythritol based on finished beverage weight, and (c) about0.1% to about 1.0% D-tagatose based on finished beverage weight.
 2. Thebeverage according to claim 1, wherein the non-nutritive sweeteners areselected from the group consisting of aspartame, acesulfame salts,saccharins, cyclamates, sucralose, alitame, neotame, steviosides,glycyrrhizin, Lo Han Guo, neohesperidin dihydrochalcone, monatin,monellin, thaumatin and brazzein.
 3. The beverage according to claim 1,wherein the erythritol is present in an amount of about 0.2% to about2.5% based on finished beverage weight.
 4. The beverage according toclaim 1, wherein the D-tagatose is present in an amount of about 0.2% toabout 0.9% based on finished beverage weight.
 5. The beverage accordingto claim 4, wherein the D-tagatose is present in an amount of about 0.3%to about 0.6% based on finished beverage weight.
 6. The beverageaccording to claim 1, wherein the blend of non-nutritive sweetenerscomprises aspartame and acesulfame-K.
 7. The beverage according to claim1, wherein the blend of non-nutritive sweeteners comprises sodiumsaccharin and sodium cyclamate.
 8. The beverage according to claim 1,wherein the blend of non-nutritive sweeteners comprises acesulfame-K andsucralose.
 9. The beverage according to claim 1, wherein the blend ofnon-nutritive sweeteners comprises aspartame, acesulfame-K and sodiumsaccharin.
 10. The beverage according to claim 1, wherein the blend ofnon-nutritive sweeteners comprises sucralose, sodium saccharin andsodium cyclamate.
 11. The beverage according to claim 1, wherein theblend of non-nutritive sweeteners comprises acesulfame-K, sodiumcyclamate and sucralose.
 12. The beverage according to claim 1, whereinthe blend of non-nutritive sweeteners comprises aspartame, acesulfame-Kand sucralose.
 13. The beverage according to claim 1, wherein the blendof non-nutritive sweeteners comprises aspartame, acesulfame-K and sodiumcyclamate.
 14. The beverage according to claim 1, wherein the blend ofnon-nutritive sweeteners comprises aspartame, sodium saccharin andsucralose.
 15. The beverage according to claim 1, wherein the blend ofnon-nutritive sweeteners comprises aspartame, acesulfame-K, sodiumsaccharin and sodium cyclamate.
 16. The beverage according to claim 1,wherein the blend of non-nutritive sweeteners comprises aspartame,acesulfame-K, sodium saccharin and sucralose.
 17. The beverage accordingto claim 1, wherein the blend of non-nutritive sweeteners comprisesacesulfame-K, sodium saccharin, sodium cyclamate and sucralose.
 18. Thebeverage according to claim 1, wherein the blend of non-nutritivesweeteners comprises aspartame, acesulfame-K, sodium cyclamate andsucralose.
 19. The beverage according to claim 1, wherein the blend ofnon-nutritive sweeteners comprises aspartame, acesulfame-K, sodiumsaccharin, sodium cyclamate and sucralose.
 20. The beverage according toclaim 1, wherein said beverage is selected from the group consisting ofsoft drinks, fountain beverages, frozen ready-to-drink beverages, coffeebeverages, tea beverages, powdered soft drinks, liquid concentrates,flavored waters, enhanced waters, fruit juice and fruit juice flavoreddrinks, sport drinks and alcoholic drinks.
 21. The beverage according toclaim 20, wherein said beverage is a soft drink consisting of cola andlemon-lime soft drinks.
 22. The beverage according to claim 20, whereinsaid beverage is fruit juice or a fruit juice flavored drink.